THE OPEN LINE – Saturday, December 08, 2018
PEANUT BUTTER CHOCOLATE HEAVEN
20 oreo cookies, divided
2 tbsp, melted
8 oz pkg cream cheese, softened
½ cup peanut butter
1-1/2 cups powdered sugar, divided
16 oz Cool Whip, thawed and divided
15 mini peanut butter cups chopped
1 cup cold milk
1 pkg instant chocolate fudge pudding
Crush 16 oreo cookies until coarse. Add melted butter and stir. Press into the bottom of 9 x 9. Beat cream cheese, peanut butter and 1 cup powdered sugar. Fold in half of the whipped topping and spread over oreo crust layer. Sprinkle chopped peanut butter cups over, reserving a few for the very top . In another bowl combine milk, pudding mix and remaining ½ cup powdered sugar. Let stand for 2 minutes. Fold in remaining whipped topping. Gently spread on top of peanut butter cup layer. Sprinkle remaining peanut butter cups and crushed oreos over top.
Cover and chill for 3 hours. Can sub Nutter Butters for oreos.
GOULASH
1 lb burger
Onions – chop
2 8 oz cans tomato sauce
1 8 oz can tomato paste
3 oz uncooked macaroni
Cook onions and burger til soft. Add rest of the ingredients, adding macaroni when sauces are cooked together well. Season to taste.
DECORATOR ICING FOR SUGAR COOKIES
¼ cup shortening
2 cuops pwd sugar
2-1/2 – 3 tbsp milk
½ tsp vanilla
Dash of salt
Combine all ingredients, adjusting amount of milk to desired thickness.
MOCK PATE DeFOIE GRAS
½ pound chicken giblets or liver
½ cup butter softened
1 teaspoon prepared mustard
½ teaspoon cloves
2 tablespoons onion juice
¼ teaspoon salt
2 teaspoons Worcestershire Sauce
½ teaspoon nutmeg
1/8 teaspoon cayenne
Simmer giblets until tender. Add 1 teaspoon salt when almost done. Cool in stock. Remove cartilage of gizzard. Grind. Add butter, seasoning, and stock to make paste. Pack in greased cups. Refrigerate until needed. (Barbara)